After my Yujacha Butter experiment, I decided to explore the world of compound butters a bit more. I bought a book on the subject called Flavored Butters by Offerico Maoz and read through all the nut, herb, and fruit butters in the book and I found several Koreafornian style butters I would like to share with you over the next few posts. Some of them are straight from Maoz’s book but most of them are my own innovation.
This is one of the former, straight out of Maoz’s book on page 62.
Category: Modern Korean
2 tbsp toasted sesame seeds
1 cup of unsalted butter, room temperature
2 tbsp dark sesame seed oil
1/2 tsp salt
1/2 tsp sugar
Put all the ingredients in a non-reactive bowl (preferably glass or ceramic). I used one of my Korean ceramic jjigae bowls.
Mix well with a wooden spoon until all the ingredients are completely combined.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.